Sous Vide Venison Chili

jason.r.whitworth

Deer shoulder meat 55°C for 48 hours.

Chopped into cubes & seared, onion, garlic, canned New Mexico green chile, New Mexico red chili powder, cumin etc.

Finished with some chive and sour cream.

A_L_Esterling_35269

That is a beautiful dish, Jason!